Method: 1. Soak the almonds, poppy seeds, saunf, melon seeds and pistachios in water for a 30 minutes. 2. Grind to a fine paste and keep aside. 3. Boil the milk over medium flame. 4. Add the saffron strands and mix well. 5. Add the sugar and stir until fully melted. 6. Grind the rose petals and peppercorns to a fine powder. 7. Add to the milk along with cardamom powder. 8. Mix well and simmer for 2 to 3 minutes. 9. Add the ground paste and mix well. 10. Remove and chill for atleast 2 to 3 hours. 11. Just before serving, garnish with chopped almonds and pistachios. 12. Serve chilled.